OH MY GINGERBREAD MEN

My favourite unhealthy biscuit on the market is a a two way tie between the Gingernut biscuit and the Monte Carlo – both Aussie Aarnott’s classics. But we all know that these highly processed biscuits are packed with preservatives and refined sugars that aren’t good for our waistlines when consumed out of moderation. So how can be have our biscuit and eat it too? By removing the nasty stuff and baking my healthy alternative ginger bread biscuits yourself. You can add a thumb print of homemade strawberry jam (recipe from the I Quit Sugar blog) for a cheeky festive touch and Monte Carlo effect. I shall call these my ‘Gingerbread men from Monte Carlo’ biscuits. Don’t forget to put a couple out for Santa with a glass of almond mylk too. He will love them! Not to mention how insanely incredible and festive your house will smell.

In a food processor combine butter, maple syrup, egg and mylk. When combined add the flour, almond meal, coconut, baking powder and spices. Pulse until a dough is formed. Careful not to over process.

Wrap dough in cling wrap and place in fridge for a couple of hours. Preheat oven to 180 degrees Celsius.

Sprinkle some flour over the bench and start rolling with a rolling pin or empty jar/bottle. You want to roll it to about 1cm thick. Use festive cookie cutters to make gingerbread men or stars etc. Alternatively you can make balls and flatten into cookies with a jam thumb print. I used little stars and made jam thumb prints in them but how you create yours is totally up to you.

Place in oven on a lined baking tray for 10-15 minutes. The smaller ones will cook faster so keep an eye out after 8 minutes. Remove if they get too brown. Larger thumb print cookies can take up to 20 minutes.

Place on wire rack to cool. Biscuits will get crunchy as they cool. Place in fridge to keep freshness for up to a week. Perfect holiday season gifts!!